½ cup whole, natural almonds
8 tablespoons olive oil, divided
1 pound ground white-meat chicken or turkey
½ pound ground dark-meat chicken or turkey
1 large onion, finely diced
4 cloves garlic, minced
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon freshly ground black pepper
⅛ teaspoon ground cardamom
⅛ teaspoon cayenne pepper
2 tablespoons honey
½ cup finely chopped fresh cilantro leaves
1 large egg, lightly beaten
2 large egg whites, lightly beaten
8 sheets phyllo dough
Toast the almonds in a dry skillet over a medium-high heat, stirring frequently, until fragrant, about 5 minutes. Allow to cool, then chop very finely.
Heat one tablespoon of the oil in a large skillet over medium heat. Add the chicken and cook, stirring and breaking up with a spoon, until the meat is no longer pink, about 5 minutes. Transfer the chicken to a plate.
Add the remaining tablespoon of olive oil to the same skillet and then add the onions and cook, stirring, until lightly golden, 7-8 minutes, add the garlic and cook 1 minute more. Add the cinnamon, cumin, salt, pepper, cardamom, and cayenne and cook 1 additional minute. Return the chicken to the pan, add the honey and stir to incorporate. Remove from the heat and allow to cool for 10 minutes. Then stir in the almonds, cilantro, egg and egg white.
Preheat the oven to 350°F. Place one sheet of phyllo dough on a clean, dry work surface and brush lightly with olive oil. Top with another sheet of phyllo and brush with oil. (Cover the remaining stack of phyllo with damp paper towel so it doesn’t dry out as you make the pies.) Using a pizza cutter or sharp knife, gently cut the phyllo in half lengthwise so you have two equal-sized strips.
Spoon about ½ cup of the chicken filling onto one of the double-layer strips about 2 inches from the top. Working from the corner, fold both layers of the strip together over the filling to form a triangle. Continue folding, following the shape of the triangle, three more times. Repeat with other double-layer half of phyllo, then brush outside of each triangle with more oil. Repeat with remaining phyllo, and filling to yield 8 turnovers.
Place pies on a large parchment-lined cookie sheet. Make a couple of small slits in the top of each with a sharp knife, then bake until browned, about 30 minutes.
Makes 8 servings
Serving size: 1 pie
Per serving: Calories 380; Total Fat 24g (Mono Fat 14.8g, Poly Fat 3.8g, Sat Fat 3.7g); Protein 24g; Carb 19g; Fiber 2g; Cholesterol 70mg; Sodium 450mg
Excellent Source of: Protein, Selenium, Vitamin E
Good Source of: Iron, Manganese, Niacin, Phosphorus, Riboflavin, Thiamin, Vitamin B6, Vitamin K